Description
These homemade shrimp balls are golden, crispy, and filled with juicy shrimp, making them the perfect finger food for any occasion.
Ingredients
Shrimp Mixture
- 1 lb shrimp, peeled and deveined (Use medium or extra-large shrimp for best results.)
- 1 cup panko breadcrumbs (For coating.)
- 2 tbsp cornstarch (Helps create a light crispy layer.)
- 1 large egg (Helps bind the mixture.)
- 2 tbsp green onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated or minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil (Strong flavor, use a small amount.)
- 1 tsp salt
- 1 tsp pepper
- 1 pinch sugar (Optional.)
- 1 tsp chili flakes (Optional.)
- 1 squeeze lime (Optional for flavor.)
- 2 cups oil for frying (Canola or vegetable oil recommended.)
Instructions
Preparation
- Thaw the shrimp if using frozen, and pat dry thoroughly.
- Chop the shrimp into small pieces, then mince one third into a paste.
- In a bowl, combine chopped shrimp, minced shrimp paste, egg, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
- Stir until the mixture holds together. Adjust consistency with cornstarch or water if needed.
Shaping
- Shape the mixture into balls about 1 to 1.5 inches wide.
- Place the shaped balls in the fridge for 15 to 20 minutes to firm up.
Coating
- Prepare two bowls: one with cornstarch mixed with a pinch of salt and pepper, and the other with panko breadcrumbs.
- Roll each ball lightly in cornstarch first, then roll in panko so it sticks.
- Let the coated balls sit for 5 minutes before frying.
Frying
- Heat oil in a heavy pot to 350°F-365°F.
- Fry the balls in small batches for about 2 to 3 minutes or until golden brown.
- Drain on a rack or paper towels.
Serving
- Serve warm with your choice of dipping sauce.
Notes
Best served fresh, but can be refrigerated for up to 2 days. Reheat in air fryer for best results. Can make ahead and fry just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Cuisine: asian, Cajun